Pan-Roasted Duck With Wild Mushrooms Recipe (2024)

I always fry duck starting in a cold pan. Put the breasts in, no oil, and heat over a moderate heat. As the duck slowly cooks, the fat renders properly.

Part 1To render the fat, I've found it best either to start the duck breasts over medium-low heat or to put a tablespoon of water or so under each breast and start at medium-high heat; the water will boil off quickly as the steam renders the fat without the skin seizing up. The breast then cooks in its own fat as in the recipe. The fat should be removed every couple of minutes and reserved for other dishes.

this video shows the removal of a tenderloin from a breast:https://www.youtube.com/watch?v=Hvd8drhf8Hc&feature=emb_logo

Part 2The mushrooms and tenderloins, which can be finely chopped after the tendon running through each has been removed and left in the sauce for more flavor, should be cooked in duck fat (or goose or chicken fat if that's what on hand), rather than olive oil.

Started duck in cold pan, transferred to oven once skin was crisp. Aside from that - followed to a tee and really really pleased. Served with parmesan polenta and sauteed spinach. We haven't been out to dinner in over two years and this meal made us wonder why we would even bother to go to a restaurant anymore.

I had trouble getting the gravy right- had a bitter aftertaste. Will use a different wine next time, perhaps a lighter red like a pinto noir. This one was Grenache, Syrah blend. Anyone else find this?

Sauce was disappointing. Color of sauce was unappealing and tasted more like thyme than mushrooms. Will not be making this again.

Started duck in cold pan, transferred to oven once skin was crisp. Aside from that - followed to a tee and really really pleased. Served with parmesan polenta and sauteed spinach. We haven't been out to dinner in over two years and this meal made us wonder why we would even bother to go to a restaurant anymore.

Delicious and dramatic! The sauce was spectacular. I did not discard the tenderloin; it was a special treat in the sauce. the cooking method worked fine. I scored and seasoned dry duck breasts a few hours in advance; put uncovered in the refrigerator, and then pulled them out about an hour prior to cooking. They turned out perfect.

One oz of dried mushrooms is about 1 cup, not 1/4 cup. I also start duck breast in a cold pan, scored fat spice down on medium heat in an iron pan. I place another iron frying pan on top of the breast and cook for 12 minutes before turning over and cooking for another 2-3 minutes depending on thickness. It’s always perfect.

Omitted garlic

Sauce was a bit tasteless until we added some boullion

I found the sauce rather bland. I added 4 stewed figs and some of their liquid, a teaspoon of balsamic vinegar and 1/2 Tablespoon of white wine vinegar (more or less). It livened up the sauce and cut the richness. I used dried porcini mushrooms and wild hen of the woods.

I got a duck breast without the bone, and was very confused as to what is meant by "tenderloin". Can someone explain?I ended up frying the duck on one side in cast iron (on the skin side) to render the fat, then taking it out, and putting the rest of the ingredients in there. After i made the sauce in that duck fat, I took it out and then put the duck 5 more min on the other side. with the sauce it turned out delicious, so I guess I win :)

Add honey

This was delicious! Followed comment advice and chopped the tenderloin very small and left it in the sauce. Make extra sauce, it is great on the vegetables too.Also cooked the breast ala Gabriella Hamilton - skin down for 20 min pulling off fat throughout, followed by a quick hot sear to the other side.Used sh*taki and oyster mushrooms for the mushrooms.Served with roasted delicata squash and Brussels sprouts and good aged Pinot Noir. classic.

The duck was wonderful. I thought the sauce too rich and overpowered the duck.

1. you can use bone broth to extend the sauce2. the duck cooks more quickly than it seems3. careful to stop cooking mushrooms before they release their water4. the sauce mixes well w the mushrooms5. a previous note described starting to cook the breast in a cold pan, gradually bringing up to temperature, for best rendering of fat

I agree with John. I always start my duck breasts skin side down, (no need to score), in a cold, non-stick pan over medium/low heat. Look up YouTube Gordon Ramsey cooks Duck Breasts. Best advice ever...never fails. I did enjoy this recipe. So much flavour!

I love this way of preparing duck, which I got from David's first book. And I have a tip that I learned from the chef at Patroon, the beautiful restaurant on 46th St in New York City.Score the fat side so the hatch marks are quite close together. Put on the hot pan, but immediately reduce the heat to low, and let the fat render for much longer, fifteen minutes, or more, making sure that the skin is not getting too dark, or scorched. Then flip, cook the other side, and serve with perfect skin.